Packet Content (approx.): 630 (1.5g)
Family: Botanical Brassica rapa var chinensis
Eye-catching purple red leaf blades which contrast with green undersides and bright green stems. Plants are vigorous, upright and have well textured leaves which handle well through the harvest process. The red colouration is enhanced during cooler periods
Pak Choi Rubi F1 An unusual all year round Veg that is becoming ever more popular with its use in oriental stir-fries and salads, it has a mild cabbage flavour.
Pak Choi Rubi F1 is a purple/red leaved variety with bright green stems, it looks as attractive in the garden as on a plate as a babyleaf Veg or as whole head shredded leaves in stir-fries. It is great for over wintering as well as for main crop sowing.
It is very quick to crop (3-6 weeks), easy to grow and slow to bolt ? a little star. It can be treated as a ?cut and come again? crop i.e. harvesting a few leaves at a time or the whole head can be lifted entirely or cut 2.5cm above ground level and left to re-sprout.
Babyleaf is a convenient way of describing the optimum growth stage of many different leafy vegetables when cut to provide an individual leaf for salads. This is normally within the range 8-14cm in size. The popularity of bagged salads in recent years has risen sharply due the excellent quality of the components, and over 90% of households in the UK regularly buy their salads in this form.
Viridis Hortus screen many varieties for their suitability for the babyleaf market, examining leaf size and shape, speed of growth, size of cut area (normally stem thickness) ease of harvest, flavour, colour and general appearance, and of course shelf life after harvest.
Do ask us if you want more information about any of our babyleaf products and their suitability for your needs.
In autumn and winter seed can be sown into pots or seed trays which can be grown on the kitchen windowsill or in a heated conservatory/greenhouse.
Sow 20-30 seeds into a 10-12cm pot using a free draining compost and cover seed lightly after sowing.
For spring and summer crops, sow direct into prepared seed beds in the kitchen garden or greenhouse border, and this is the best growing technique for spring and summer crops.
Sow outdoors sprinkle seeds 1/2 inch apart in a 2 to 4 inch wide row covering lightly or broadcast sow.
Tip a small amount of seed into your hand, take a pinch and spread thinly along the trench. Cover with soil, label and water.
If birds are a problem in your garden, spread netting to prevent them eating the seed.
Sow every two weeks for a continual supply of tender young leaf.
The best tasting leaves come from plants which are grown quickly; this means a temperature of 15-19°C (60-70°F).
Under optimum growing conditions a crop of salad leaves can be ready for picking 3-4 weeks from sowing. Slower growing crops can become more fibrous and hotter flavoured.
Once cut the plants should have sufficient energy for re-growth to provide a second or even third crop of leaves, giving a regular supply with "little and often" sowings.
Be prepared to water well and supplement feed with high-potash feed during season. Regular feeding is recommended.